lets cut off at
proper lengths. Boil in water, and salt when nearly done. Drain off and
let cool, and then marinate for an hour with oil, vinegar, spices,
estragon and parsley. Drain on a sieve. To be served high on a dish, and
oil sauce gradually to be poured over. If desired, the dish might be
garnished with carrots or some other suitable vegetable.

26. SOUFFLE OF CAULIFLOWER, A LA BARONNE (_Mrs.
Marshall_).--Trim a nice cauliflower, put it to blanch (note to No. 19),
then rinse it and put it into boiling water with a little salt, and let
it cook till tender; take up again, drain, and cut it in neat pieces and
place them in a buttered souffle dish with alternate layers of raw
sliced tomatoes; season with a very little salt and white pepper, and
fill up the dish with a souffle mixture prepared as below, and sprinkle
over with a few browned bread crumbs; place a few pieces of butter here
and there on the top, and bake in a moderate oven for thirty minutes,
dish upon a paper with a napkin round, sprinkle it with a little chopped
parsley, and serve for second course or luncheon.

_Mixture for Cauliflower Souffle._--Mix two ounces of butter, one and a
half ounces of fine flour, one and a half raw yolks of eggs, tiny dust
of cayenne, a saltspoonful of salt, with not quite half a pint of cold
milk; stir over the fire till it boils, then add three ounces of grated
Parmesian cheese and the whites of three eggs that have been whipped
stiff, with a pinch of salt, and use.

27. CAULIFLOWER SALAD (_Good Living_).--One pint cold boiled
cauliflower, one teaspoon of chervil, chopped as fine as powder, one
teaspoon of parsley, chopped as fine as powder, one teaspoon of tarragon
or Maille vinegar, French dressing.

Boil the cauliflower as directed (No. 3). Separate the flowerets, mix
with the parsley, chives and dressing. Set aside one hour. Serve very
cold.

_Another_ (_Buckeye Cook Book_).--After boiling, let cool and dress with
Mayonnaise, or any dressing preferred.

28. CAULIFLOWER OMELETTE.--Take the white part of a boiled
cauliflower after it is cold, chop it very small, and mix with it a
sufficient quantity of well beaten egg to make a very thick batter; then
fry it in fresh butter, in a small pan, and send to the table hot.

NOTE:--This omelette makes a fine dressing to pour hot over
fried chicken when ready to send to the table.

29. CAULIFLOWER SOUP (_Mr. S. J. Soyer_). Two and a half quarts
bouillon, one and a hal